Lucky Peach: Ice Cream Sundays: Recipes from Dolcezza

by
violeta
in Press

Originally published in Lucky Peach

Dolcezza is Robb Duncan and Violetta Edelman’s artisanal gelato shop in the Georgetown neighborhood of D.C. They use locally sourced ingredients—often from farmers who are friends of theirs—to make small batches of ice cream daily. Here are their formulas for summer ice cream success: peach gelato, and a lemon, opal, and basil sorbet, as well as a sundae of peach gelato, bourbon-spiked whipped cream, and pie crust topping.

America as Fuck Sundae

Summer yellow peach gelato + bourbon spiked whipped cream + buttery pie crust.

As you assemble this perfect sundae—made of peach gelato, bourbon-spiked whipped cream, and buttery pie crust, hum the national fucking anthem. We’re gonna have our kicks before the whole shit house goes up in flames, just like Jim Morrison did. AMERCIA, FUCK YEAH!

 

INGREDIENTS

  • + SUMMER YELLOW PEACH GELATO
  • + BOURBON SPIKED WHIPPED CREAM
  • + BUTTERY PIE CRUST

SUMMER YELLOW PEACH GELATO

  • 480 g heavy cream
  • 840 g whole milk
  • 288 g sugar
  • 122 g nonfat dry milk
  • 1 egg yolk
  • 125 g crème fraiche
  • 625 g ripe yellow peach
  • 53 g brown sugar
  • 95 g white sugar
  • 1 g fresh ground cinnamon
  • 20 g brown butter

BOURBON-SPIKED WHIPPED CREAM

  • 730 g heavy cream
  • 130 g cane sugar
  • 100 g good quality bourbon
  • 10 g vanilla extract

BUTTERY PIE CRUST

  • 150 g all purpose flour
  • 1.4 g fine sea salt
  • 142 g unsalted butter
  • 2–4 T ice water

PREPARATION

SUMMER PEACH GELATO

SUMMER YELLOW PEACH GELATO

  • 480 g heavy cream
  • 840 g whole milk
  • 288 g sugar
  • 122 g nonfat dry milk
  • 1 egg yolk
  • 125 g crème fraiche
  • 625 g ripe yellow peach
  • 53 g brown sugar
  • 95 g white sugar
  • 1 g fresh ground cinnamon
  • 20 g brown butter
  1. Combine cream and milk in a pot and heat on medium flame. stir constantly.
  2. Combine sugar and non-fat dry milk in a separate bowl. mix thoroughly.
  3. When cream and milk mixture reaches 110° F, add sugar and non-fat dry milk mixture while stirring. avoid excess lumping.
  4. When mix reaches 140° F, add egg yolks while stirring.
  5. When mix reaches 165° F, hold for 20–30 minutes while stirring.
  6. After 20–30 minutes chill mix in ice bath or refrigerator until mix reaches 40° F.
  7. Chill mix at 40° F for about 4 hours.
  8. While mix is chilling, prepare the peaches.
  9. Rinse, halve & pit peaches.
  10. Combine peaches, brown sugar, white sugar, cinnamon and brown butter in a bowl. Toss to coat.
  11. Heat oven to 350° F.
  12. Transfer peach mix to oven and roast for 25 minutes or soft to the touch.
  13. Puree the mix thoroughly in food processor. Be careful because it’s hot as fuck.
  14. Cool the puree in fridge to 45–50° F.
  15. Combine the cream base, peach mix, and crème fraiche in a blender and mix thoroughly.
  16. Pour the mix into ice cream machine and follow manufacturers instructions.
  17. When ice cream is ready, serve immediately or freeze for several hours to improve scoopability.

BOURBON-SPIKED WHIPPED CREAM

BOURBON-SPIKED WHIPPED CREAM

  • 730 g heavy cream
  • 130 g cane sugar
  • 100 g good quality bourbon
  • 10 g vanilla extract
  1. Combine chilled whipped cream, bourbon and vanilla extract in a mixing bowl.
  2. Slowly add sugar while mixing.
  3. Mix until peaks form.
  4. Store in refrigerator.

BUTTERY PIE CRUST

BUTTERY PIE CRUST

  • 150 g all purpose flour
  • 1.4 g fine sea salt
  • 142 g unsalted butter
  • 2–4 T ice water
  1. Combine flour and salt in a food processor and pulse to bring everything together.
  2. Add chilled butter and pulse until pea size pieces are formed.
  3. Add water one tablespoon at a time until the dough mixture just comes together.
  4. Turn out dough onto lightly floured surface and bring together in a ball with your hands. Wrap in plastic wrap and chill in refrigerator for 1 hour.
  5. Heat oven to 350° F
  6. Roll out pie crust to about 1/2″ thickness and lay on baking sheet.
  7. Bake until golden brown.
    1. Remove from the oven and let cool.
    2. Crush into small to medium size pieces.

    SUNDAE ASSEMBLY

    INGREDIENTS

    • + SUMMER YELLOW PEACH GELATO
    • + BOURBON SPIKED WHIPPED CREAM
    • + BUTTERY PIE CRUST

    In a bowl, put one very large scoop of Summer Yellow Peach Gelato, top it with the Bourbon-Spiked Whipped Cream, add the crushed up Buttery Pie Crust pieces and hum the national anthem wondering what the fuck is going on on planet #3.